1939-08-29 — Page 34

10

Tuesday,

HONGKONG TELEGRAPH

August 29,

1939.

EAT YOURSELF THIN

This Chart Shows You which Foods are on Your Side

"It's not how much you eat, it's what you eat that makes you fat," says Dr. Eustace Chesser in his new book, "SLIMMING FOR THE MILLION." This extract from his book tells you just which are the foods to eat often if you want to lose weight: which to eat occasionally: which to cat never.

CALORIE is a means of mensuring food values. The meals that are primarily responsible for increasing your weight qre those composed of calories derived from the fat-forming foods.

I am not so much concerned about your calorific intake, Cut down the fat calories but with the source of the calories. and the carbohydrate calories if you want to lose weight.

conveniently can be The various foods and beverages grouped into three classes: those which can be taken by the fat, those which are better left alone or caten in moderation, and those, which should not be taken at all.

t

JA;

Below some of these are grouped as Class A, B. and C. in the table of food values on this page the classification

and C is shown for quick reference purposes,

.

A

Look on these

as your friends.

-MEATS AND POULTRY: Ronst breast of chicken, roast breast of key, cooked rabbit and hare, team boiled beef, lean grilled steak (top, point fillet), roast or grilled entiei veal, tripe.

+

ISI: Flounder, lemon sale, halibut, smoked and fresh haddock,

vod, prawns, shrimps, mussels, winkles, acations wheilis,

Prat and chicken broth, meat extracts.

Clear soups,

TABLES: Celery, runner beans, regetable marrow, asparagus,

A beans, cru-kale, spring cabbage, unions, cauliflower, turnip-tops, cabbage, brocell,' spring greens, turnips, brussels sprouts, spinach.

ALL RAW VEGETABLES, such as: Mustard and cress, celery, letter, cucumber, radishes, tomatoes,

RAW FRESH FRUITS: Red currants, white currants, cranberries, fresh figs, lemon, ormkus, apples.

:

B ( (rare occasions)

Eat these

MEATS AND POULTRY: Mutton chop, roast leg of lamb, tamt chop, boiled or grilled ham, roast in or leg of pork, duck, quail, Adney.

FISI: Perch, hakke, front, turbut, plaice, lobster, sold, crab. SOUP: Julienne.

VEGETABLES: Artichokes, swedes, teeks, carrots, broad beaux, fresh peas, beetroots.

RAW FRESH FRUITS: Pears, grapes, raspberries.

C (

These are

:)

your enemies.

MEATS AND POULTRY: Roast tep of chicken, roast leg of mutto, Toast leg of turkey, pigeon, sweetbread, pork chop, fried her,

FISH: Smelts, red and grey mullet, mackerel, whitebait, prats; oysters, caviare.

DRIED FRUITS: Apricots, prunes,

STEWED FRUITS: Rhubarb.

NUTS: Barcelona, walnuts, chestnuts,

There's a "distinctive touch to this jumper fruck of green vel- veteen with double shoulder straps and swinging skirt. The fasllon for checks is highlighted in the silk taffeta pia checked blouse in green and white. An original design from the collec- tion of Marle Isola.

PEPSODENT

TOOTH PASTE

AND

POWDER

CONTAIN TRIUM

FOR GREATER CLEANSING POWER

THE TELEGRAPH" will send a Staff Photographer to all events of public interest. Requests should be addressed to the Pictorial

Editor.

How Jam Making Started

MOST housewives it Hone

are

busy making jam and Jelly Just

Now, We can scarcely imagine a

Chicken:

Turkey:

Count

CUT THIS OUT

Up The Calories Before You Eat Them

FOOD TO

EAT OFTEN

B

FOOD TO

EAT RAHELY

Calories per average helping

Helping Protein Fat hydrate Clas

Average

Carba

1

Sen-kale

FOOD TO AVOID

Calories per average helping

Avenge

Carbo- Helping Protein Pat hydrate Class

TAKE more care of your skin and you'll never be troubled with unsightly spots, rashes and sores. Massage your skin with Zam-Buk every night and it will always keep healthy and supple. The medicinal pils in Zam-Búk nourish the under lying tissues. Zam-Buk also soothes pain, reduces infiammation and heals without a star. There is nothing to equal it for skin troubles. Try a boxi

1.2. 102

Keep Your SKIN Healthy

Every Night,

Rub in ZAM-BUK.

ZAM-BUK

MEAT

Mutton:

Chop, grilled

Boiled

Leg. rust

111.31 152.11 48.50 122.59

60.24

I

VEGETABLES Bolled:

Runner

Beans

1 cupful

3.28

3,00

A

Marrow

1.64

5.74

251.10

C

Asparagus

G stalks

2.05

Peric:

Ham. grilled

Lola, roast-

135.30 46.50 $39.81

cupful 5.74

2.46

Cubbinge

5.74

4.70

59.5%

Onions

5 mall

2.03

8.20

Roast

153.75 210.18

Cauliflower

cupful

015

4.92

Beef:

4,56

5.74

Houst

Sirloin, rifled

129.56 52,00 64.17 138.00 160.72 79.08

12.71

Agents:

1.04

A

3.09

11.80

A

Yead:

Swedes

4,51

19.68

Levies

Leeks

7.38

18.88

Cutlet, grilled

139.40 37.20

A

153.70 121.83

Spinach

20.01

5.74

Carrots, old 1

3.69

26.05

Miscellaneous

Broad

Tripe, boiled Kidney

aver, fried

80.36

25.11

Hears

12.30

21.73

#2.00

55.80

113,16

Peas, fresh

14.35

12.14

91.14

Parsnips

5.33

44.28

Butter

Breast rosted

144.32

21.30

A

Beats

21.73

52.48

Leg. thigh

Polatons,

Basted

130.30 90.21

New

2 medium 9.84

112.75

01:4

6.61

120.95

Breast rousted

149.66 24.18

Have:

Leg, thigh roasted

Mustard

120.33

70.03

and Cressy cupful

1.93

0.82 A

Duck:

Celery

2 stalks

Average, roasted →→ Rabbit, cooked!

capiteri

149.83 50.22 12.09 141.80 $29.60 18.00

7-in. lonx

1.64

2.05

A

2 large

2.46 -

3.69

A

Leinon

Hake Halibut Plaice

61.09

13.02 40.50 53.30 2.70 54.94 6.51 2.78 53.30 11.16

13

5.74

A

A

Radishes

b med.

2.05

0.15

A

Tomuto

# neel.

whale

2.87

11.01

A

FRUTT

Raw:

Smer

Smelt

52.18 16.74

167

Red

Sole

60.27

13.0%

1 cupful

2.46

Haddock, fresh

03.01

༡༩

2.79

Lensun

whole

2.40

Whitebait

*5.85 40.02

Logan-

Winkies'

13.53 43.05 65.60 .11.1G

3.72 3.69 A

berries

eupful 3.28

1.88

4.02 A

Apricot

I average

1.23

8.01

B

Cooked:

Rhubarb

A cuplul 1.04

3.72

9.02 C

NUTS

A

Walnuts

kernels 15.58 144,15

3.28

Almonds 20

25.42 148.80

5.33

་་

0.41

6.97

A

EGGS

Hen

12.30

D

14

27.47 48.36

35.20 07.42

Whelks

Lobster

SOUPS

(Home-made)

Beef Broth 1 cupful

Mixed

Stuck Tornato

1

(clear)

+1

07.03 0.93

time when this custom was unknown Hints For The Cook

but the practice of turning fruit into

jam and telly was unheard of in Scot- E new transparent and odourless find until the end of the eighteenth Teluk bench bass make excellent

century

John Galt, whose centenary is cele- brated this year, writes about this innovation in. his famous "Annals of: the Parish," when the Rev. Micah Balwhidder takes notice of the intro duction of Jam and jelly making into Scottish country parish.

"I should not," he remarks, "in my notations forget to mark a new luxury that got in among the commonally at I this time."

crisp

Hung up in containers for lettuce.

and cool place, this inexpensive bag will keep lettuce tresh throughout the holtest day..

To prevent the Jom soaking through baked jam roll or oozing out at the ends, sprinkle the sponge with' bread-crumbs before spreading with warmed

carmed Jants of fish or meat will be lighter and of improved flavour if a few drops of lemon juice are worked into the butter before it is spread.

To add nourishment and character

Scoly folks had begu to plant to any milk soup. place the beaten "groset and berry bushes in their yolk of un egg or a few spoonfuls of yards among the kail stocks and whipped cream in the bottom of the cabbages, and about the same time hot Lurven.

Then pour the soup on

"some of our young men who had top,

When poaching an egg, add a good been sailors coming from Jamaica" brought home great quantities of pinch of salt to the boiling water par, and so the "condiment" was and stir briskly for a second. Drop named after the island.

egg into the centre of the pan while the water is still moving. This

the

So it came about that "the fashion ensures that the cooked egg his'a neat to make jam and jelly, which hitherto sha

shape.

had been only known in the kitchens To prevent jam Jars cracking when and confectionaries of the gentry, boiling liquid is poured in, warm the came to be Introduced into the jars and stand them on a wet cloth Any "over- cinchan."

while they are led.

Jam was valued at first, Galt tells flow" should be removed with the us, not so much us a preserve to be cloth before it hardens on the jar. eaten with bread and butter, but as During sultry weather, milk bottles "a remedy for o'cough, or cold, or should be placed on the floor of an

n sore throat,

cool air.

a shortness of breath." People also empty fireplace, where they are con- soon discovered that Jelly was an stantly surrounded by a current of excellent cure for n

Jum-making caught on like wild- To make mashed potatoes light and in creamy. beat in a little hot milk in fire, and soon every housewife Scotland

has been was making jam and jelly which a piece of butler often under difficulties, for if by melted.

luck, a woman was the proud A handful of fresh cherries, stuffed pussessor of a brass jelly pan, she had with cream cheese, make a delightful to lend it so often to neighbours that addition to the salted bowl. she could scarcely get her own jam made!.

•

M. L. B.

We are told that "It occasioned a N easy method of removing fruit

A great fasherle to Mrs. Balwhidder; strinis, is first to rub the stain for in the berry time there was no with ordinary household soap, then end to the borrowing of her brass mix a little starch with cold water, pan to make jolly and jam,"

and spread it liberally over the stains, However, eventually, doubtless to Rub it well in and leave to dry in fthe joy of Mrs. Dalwhidder, "Mrs. the sun.

Toddy of the Cross Keys bought one, Flies hate the smell of cloves, but which, in its turn, came into request, you will find these give off a lovely time and saved ours."

fresh scent and at the same Margaret Hillman. quite successfully banish all flies.

***

Lettuce

Cucumber

Currants

Duck

leaves

Plece

214 x 2in. 2.05

ļi

11

A 9.02

10.00 A

10.00 13.94

UFS

and

This formal afternoon salt has willow gray

a draped front dress basqueliku jacket trimmed with black silk ruching. The hai, gloves and bag are also black.

of

+

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